Time: 3 hours.
Complexity: easily
Quantity: 3.7 l

This recipe creates a clean, neutral-flavored homemade broth, perfect for a wide variety of dishes. No need to add salt to the broth, so you can adjust the salt later as directed in the recipe. Use chicken bones instead of whole chicken for a richer flavor. You can collect chicken bones and store them in the freezer until you have enough for boiling, or purchase bones from a butcher.

Ingredients:

• 2 kg of chicken backs and bones
• 3 medium carrots, peeled and cut into quarters
• 2 stalks celery, cut into quarters
• 1 large onion, peeled and cut into quarters
• 4 sprigs of parsley
• 1 leek, green parts only
• 1 head of garlic, cut in half crosswise
• 1 teaspoon black peppercorns

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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leeks, carrot, celery, black peppercorns

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Preparation:

Step 1
• Place the chicken backs and bones, carrots, celery, onion, parsley, leek, garlic, and black peppercorns in a large saucepan and cover with 6 liters of water. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer and cook until the broth has reduced by about a third, about 3 hours, skimming off any fat and foam from the surface periodically.
Step 2
• Using a slotted spoon or tongs, remove any large vegetable pieces and bones from the pot and discard. Strain the broth through a fine-mesh sieve into another large stockpot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months..

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